The next time you're craving a brownie but want something a little more nutritious and protein packed, make this single serving Protein Mug Brownie. Made with wholesome, simple ingredients and free from gluten, dairy and eggs it's a nutritious treat that will satisfy your sweet tooth while helping you reach your protein goals.
If you're like me & you get hit with a chocolate craving at least once a day, then you're going to love this protein mug cake recipe. With around 27 grams of protein this is a sweet treat that is both nutritious and delicious.
I discovered this protein powder mug cake recipe through the functional nutritionist I've been working with for the last year and I immediately became obsessed. I never thought that a chocolate dessert could pack this much protein and nutrients into one serving while also being incredibly delicious but, here we are!
Over the last year I've been working on balancing my hormones which has meant I'm eating way more protein (and way more food in general) to keep my body properly nourished. Protein is, afterall, responsible for making hormones so ensuring you're eating enough protein each day is incredibly important. If you'd like to check out the program I am doing that has helped balance my hormones, heal my gut & reduce inflammation, you can learn more about it here & use code KIM7055 when you sign up.
For more healthy, hormone friendly chocolate protein powder dessert recipes, try these Sugar Free Protein Fudgesicles, Double Chocolate Protein Cookies or this Chocolate Cheesecake Mousse.
Why You'll Love This Recipe
- It is fast. Make a high protein brownie in under two minutes using just a few ingredients you already have at home!
- It is healthy. This recipe was developed by a functional nutritionist and used in her hormone balancing program as a high protein treat option that is both delicious & a healthier dessert recipe.
- It is a single serve recipe. Who doesn't love single-serve recipes?! You can satisfy your cravings without having tons of leftover treats tempting you.
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Protein Mug Brownie Ingredients & Tested Substitutions
Cassava Flour. This recipe uses cassava flour as one of the dry ingredients. You can swap this out for gluten free all purpose flour if you prefer, however I recommend using 2 tablespoons instead of 3 so the texture remains fudgy with a perfectly gooey center and not too cakey. If you're looking for a low carb option, almond flour is a great choice.
Cocoa Powder. For extra chocolate flavor, use unsweetened cocoa powder. You could use cacao powder instead but the overall flavor won't be as chocolatey.
Chocolate Protein Powder. My personal preference is to use Equip Foods Prime Protein Powder. It has clean ingredients and tastes amazing. If you need to use vegan protein powder, pea protein works best. I do not recommend using whey protein powder in this recipe.
Baking Powder. This is a rising agent that is needed to help give a little more structure to the gooey mug cake.
Tahini. To keep this recipe nut free, tahini is preferred however I have tested it using both peanut butter or almond butter and they are both acceptable substitutes. Just be sure to use natural, drippy nut butter.
Chocolate Chips. I like using Hu Kitchen dark chocolate gems but you may use whatever kind of chocolate chips you prefer.
Water. You could use unsweetened almond milk, oat milk, or milk of choice instead, but water works great for thinning out the brownie batter.
Protein Mug Brownie Step By Step Instructions
1. Mix the dry ingredients. Add cassava flour, cocoa powder, scoop of protein powder and baking powder to a small microwave-safe bowl, ramekin or mug. Mix gently with a fork to combine.
2. Add the wet ingredients. Add tahini and water to the bowl or mug, mixing gently again with a fork to combine. The batter should resemble traditional brownie batter but may be a touch thicker.
3. Add chocolate chips. Smooth the top of the brownie batter out and sprinkle chocolate chips on top.
4. Microwave. Place the mug or bowl in the microwave and cook for 60 seconds. Double check the texture after 60 seconds and microwave for an additional 30 seconds. Cooking time may vary based on microwave strengths.
5. Enjoy! Optional, but you can sprinkle a pinch of sea salt on top before enjoying.
Expert Tips, Tricks & Favorite Add Ins
- I recommend using cassava flour over any other type of flour, however if you must make a swap gluten free all purpose flour is your best option. It can tend to be a little cakier using all purpose flour so I recommend using 2 tablespoons instead of 3 if you do make this swap.
- Use white chocolate chips instead of dark chocolate chips.
- If you do not have chocolate protein powder available, vanilla protein powder or even unflavored protein powder would work.
- Add one teaspoon of vanilla extract to enhance the chocolate flavor in the recipe.
How to Store Protein Mug Brownies
Since this is a single serving recipe, I do not recommend storing the mug brownie. If you truly cannot finish it and would like to save the leftovers for later, transfer it to an airtight container and keep in the fridge. You'll need to warm it back up in the microwave but note the texture will likely change and this truly isn't recommended.
If you like this delicious protein mug brownie recipe you might also enjoy:
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Best Protein Powder Mug Brownie (No Egg Gluten Free)
Ingredients
- 3 tablespoons cassava flour
- 1 ½ tablespoons cocoa powder
- 1 scoop chocolate protein powder grass fed beef isolate protein powder is the recommended kind to use
- ½ teaspoon baking powder
- 1 tablespoon tahini see "ingredients" section of post for substitutes
- ¼ cup water
Instructions
- Mix the dry ingredients. Add cassava flour, cocoa powder, scoop of protein powder and baking powder to a small microwave-safe bowl, ramekin or mug. Mix gently with a fork to combine.
- Add the wet ingredients. Add tahini and water to the bowl or mug, mixing gently again with a fork to combine. The batter should resemble traditional brownie batter but may be a touch thicker.
- Add chocolate chips. Smooth the top of the brownie batter out and sprinkle chocolate chips on top.
- Microwave. Place the mug or bowl in the microwave and cook for 60 seconds. Double check the texture after 60 seconds and microwave for an additional 30 seconds. Cooking time may vary based on microwave strengths.
- Enjoy! Optional, but you can sprinkle a pinch of sea salt on top before enjoying.
Notes
- I recommend using cassava flour over any other type of flour, however if you must make a swap gluten free all purpose flour is your best option. It can tend to be a little cakier using all purpose flour so I recommend using 2 tablespoons instead of 3 if you do make this swap.
- Use white chocolate chips instead of dark chocolate chips.
- If you do not have chocolate protein powder available, vanilla protein powder or even unflavored protein powder would work.
- Add one teaspoon of vanilla extract to enhance the chocolate flavor in the recipe.
Regan Smothers says
Thoughts on using prepared PB fit to cut the calories?
prettydeliciouslife says
Hi Regan! I haven't tried that personally but I think if you prepare it and mix it with water so it's drippy like a natural peanut butter or tahini would be, that should work. I'd definitely make sure it's drippy though otherwise I think the brownie will be a bit dense!